Bon Appetit Creperie

Crepes.  I know people tend to get excited by them, but I generally do not.  I'm not sure why, particularly as sweet crepes are basically just an excuse for toppings/fillings, and I definitely get excited about those.  But crepes just aren't something I've ever been into (the slight exception being a very specific, savory no less, crepe from Ti Couz in San Francisco, which closed in 2011, but I still salivate thinking of the buckwheat crepe with this incredible mushroom sauce and caramelized onions ...).  Ok, crepe cakes I also can get excited about.  But actual just standard crepes?  Meh.

And yet here I am reviewing Bon Appetit Crêperie.  They are a small family owned business that started in 2017, as a crepe stand in Pennsylvania, and quickly moved to Boston.  They now have a location in Boston, and one in Chicago.

"Bon Appetit Crêperie infuses French, Mediterranean, and African cuisine to create dynamic flavors in every crêpe."

They have a physical shop in Boston Public Market, but I encountered them during a catered event, where they had a stand set up.

Event menu.

For our event, the hosts selected 2 savory and 2 sweet crepes:

• Sea Master (normally $13.50): Smoked salmon, capers and scallions on a cream cheese spread.
• Caprese ($11.99): Olive oil, Sesame Balsamic Vinaigrette, Mozzarella Cheese, Tomatoes, Basil.
• Classic ($10): Fresh cut strawberries and bananas on a Nutella spread topped with a chocolate drizzle and whipped cream.
• Parisian ($8.99): Squeezed fresh lime and lemon, melted butter and sugar.

At their shop, they offer an extensive line of savory and sweet crepes, including gluten-free.  I'll admit I was a bit let down by the choices we had, and would have preferred many of their other sweet ones, or any of the béchamel or brie based savory ones, but alas.

Parisian ($8.99).

"Squeezed fresh lime and lemon, melted butter and sugar."

It was evening, and I didn't want the caffeine in Nutella (plus, I just don't care for Nutella that much in general), so for a sweet option, I was left with the very simple Parisian.  My crepe was heated up to order, a hunk of butter added, and then their house lemon and lime syrup squirted within.  It was folded up and handed over.  Powdered sugar was available on the side as well to finish it if I wanted.

It was ... fine?  The crepes were pre-made, only warmed on the griddle to order, so not quite the same as a fresh crepe.  But nicely made, didn't tear too easily, etc.  Butter melted in nicely, lots of tang from lemon and lime.  It was what it was.  Boring for me, but, my mother enjoyed it with fresh fruit added.  Low ***.